Grilled pineapple is a sweet, nutritious, and delicious addition to a quick stir fry. This colourful combination of crisp veggies is served on an easy coconut rice and topped with some roasted cashews.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
large servings
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Ingredients
- 4-6 slices fresh pineapple thick cut, peeled and cored
- 1/3 cup soy or teriyaki sauce
- 1 cup rice
- 1 can canned coconut milk I used the lite milk. The full fat version makes a creamier version.
- 1/2 cup water
- 1/2 teaspoon salt
- 1 red or orange sweet pepper sliced
- 1/2 red onion sliced
- 1 clove fresh garlic minced
- 1 cup sugar snap peas cut in quarters
- 1/4 cup roasted cashews
Ingredients
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Instructions
- Prepare your pineapple by soaking slices of fresh pineapple in the soy or teriyaki sauce for 20 minutes.
- Prepare the rice by rinsing and then adding the rice to a pot or a rice cooker, along with the coconut milk, the salt, and the water. The liquid should total 2 cups. Cook according to instructions, about 20 minutes for a white rice.
- Heat a grill pan to a medium high heat. This will give you those great grill lines but you could also use a regular frying pan for the same delicious flavour. After the pineapple has had its marinating time, cook the chunks on both sides until they begin to brown and caramelize.
- When the rice is almost finished cooking, heat a pan with a little oil and cook the onion and garlic until translucent. Add the pepper slices and the peas. Stir fry this for just a few moments, keeping the veggies crisp and bright. Add salt and pepper to taste.
- Serve the rice in a heated bowl, topped with the veggies, the pineapple and sprinkled with the chopped, roasted cashews. Enjoy!
Recipe Notes
You could used canned pineapple rings, but the fresh pineapple is a delicious treat!
